Indonesian Cuisine
Opor Ayam Tahu Kentang (Bandung-Style Chicken, Tofu, and Potato Curry with Thin Coconut Broth)
Prep
20 min
Cook
40 min
Servings
5
Level
Easy
This homestyle opor is different from your typical Lebaran (Eid) opor: the broth is thinner and fresher, with chicken, tofu, and potatoes that soak up the savory yellow spice blend all the way through. It's perfect as a filling everyday dish that won't feel heavy since the coconut milk isn't too thick. The flavor is warm, light, and totally addictive when eaten with hot steamed rice.
🧂 Ingredients
🍽️ Servings: 5
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 500 grams chicken pieces
- 4 pieces, cut into large cubes white tofu
- 3 pieces, cut into large cubes potatoes
- 800 ml thin coconut milk
- 200 ml thick coconut milk
- 2 stalks, bruised lemongrass
- 3 leaves bay leaves
- 4 leaves kaffir lime leaves
- 3 cm piece, bruised galangal
- 1 tsp granulated sugar
- 2 tsp, to taste salt
- 1 tsp (optional) chicken bouillon powder
- 3 tbsp, for sautéing cooking oil
- 8 pieces shallots
- 5 cloves garlic
- 4 pieces, toasted candlenuts
- 3 cm piece, lightly charred turmeric
- 1 tsp coriander seeds
- 2 cm piece ginger
- 1/2 tsp whole peppercorns
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👩🍳 Instructions
- 1 Grind all the spice paste ingredients—shallots, garlic, candlenuts, turmeric, coriander seeds, ginger, and peppercorns—using a blender or mortar and pestle until completely smooth.
- 2 Heat the cooking oil in a wok or pot, then sauté the spice paste together with the lemongrass, bay leaves, kaffir lime leaves, and galangal until fragrant and cooked through, about 5-7 minutes over medium heat.
- 3 Add the chicken pieces to the sautéed spice paste, stirring well until the chicken changes color and the spices coat it evenly.
- 4 Pour in the thin coconut milk little by little while stirring continuously so the coconut milk doesn't split, and cook over low-medium heat.
- 5 Once it comes to a boil, add the potatoes and cook for 8-10 minutes until they begin to soften but aren't falling apart yet.
- 6 Add the tofu, sugar, salt, and bouillon powder, stirring gently so the tofu doesn't break apart. Cook for another 5 minutes.
- 7 Pour in the thick coconut milk, stirring gently and continuously over low heat so it doesn't split, and cook until the broth thickens slightly and everything is fully cooked, about 5-7 minutes.
- 8 Taste and adjust the seasoning, adding more salt or sugar if needed. Turn off the heat once the flavor is right and the chicken is fully cooked.
- 9 Remove from heat and serve the opor while warm with steamed rice or ketupat (rice cakes), topped with fried shallots if you like.
💡 Tips
• Use the thin coconut milk first to simmer the ingredients, then add the thick coconut milk at the end so it doesn't split easily.
• Stir the coconut broth occasionally over low heat so it doesn't clump or turn oily.
• If you prefer a richer, more savory flavor, add a bit of chicken bouillon powder or chicken bone broth in place of plain water.
• This opor tastes even better if left in the fridge overnight, as the flavors soak in deeper—just reheat before serving.
📊 Nutrition Facts / serving
320
Calories (kcal)
18 g
Protein
22 g
Fat
14 g
Carbs
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